Yes, Virginia, there is a Bologna King

Today's recipe choices were inspired by their equally alliterative names, one following right after the other in the 'Main Dishes like Magic' section of the Better Homes and Gardens Meals in Minutes cookbook (Meredith Corporation, 1963). The anonymous editor of this addition to BHG's "Creative Cooking Library" had quite a fondness for alliteration, titling other sections Buzz it in the Blender, Skip-a-Step Salads, Easy Frypan Favorites, and one I have mentioned before, and a particular favorite of mine, Dandy Do-little Desserts.  My first choice is titled with 'two great words that (don't) go great together' - Bean Banquet.  In my mind, the name conjures up the mental picture of a 1930's hobo camp, with a couple of grizzled old guys stirring the ol' beanpot over the campfire.  The second recipe is Bologna Bake, the ingredients list of which begins, "3/4 pound big Bologna, diced". It begs the question - if you are going to dice it, why must you start with a 'big Bologna'? We may never know. Unless, maybe, we attend next year's annual Big Bologna Parade in Yale, Michigan and ask around a bit. Perhaps the Bologna Royalty (yes, you read that right) can tell you.  Bologna seems to be big business in Yale, where the King and Queen of Bologna, apparently willingly, promote the wonderful motto, "Yale, Michigan. We are full of bologna and proud of it!”

BEAN BANQUET                                                    
4 cups pork and beans in tomato sauce
1/4 cup catsup                                                 
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1 to 1-1/2 tsp liquid smoke
2 12-ounce cans luncheon meat

In a 10x6x1-1/2 in. baking dish, combine beans, catsup and seasonings.Cut meat in half lengthwise. Cutting not quite through, slice each half in 7 cross-wise slices. Arrange meat in "accordians" on beans. Bake in moderate oven (375) 25 to 30 minutes or until beans are bubbling hot. Place in broiler a few minutes to brown meat; brush meat with melted butter. Makes 6 to 8 servings.


Greetings from the Yale Chamber of Commerce.

 BOLOGNA BAKE

 3/4 lb big Bologna, diced (2 cups)
1 cup celery slices
 1/4 cup sliced stuffed olives
4 hard-cooked eggs, diced
1/4 cup chopped onion
1 tablespoon prepared mustard
Dash pepper
3/4 cup mayonnaise
1 cup crushed potato chips

Combine all ingredients except potato chips. Place in a 8-1/4x1-3/4 inch round ovenware dish; sprinkle with crushed potato chips. Bake in hot oven (400) 20 to 25 minutes.  Makes 4 or 5 servings.